VEGAN LASAGNE
Feed the family a plant-based lasagne with an easy ragu base that can also be used for our vegan spaghetti Bolognese and vegan moussaka
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta
Time 2h25m
Number Of Ingredients 21
Steps:
- Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1½ tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
- Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and cans of tomatoes. Bring to the boil, then reduce the heat and leave to simmer with the lid on.
- Meanwhile, heat a large frying pan. Add 1½ tbsp oil, then tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.
- Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a lo -medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
- Heat the oven to 180C/160C fan/gas 4. To make the white sauce, heat 3 tbsp olive oil in a pan, whisk in the flour and cook for a couple of minutes to get rid of the raw flour taste, then slowly whisk in the soya milk. Cook out until you have a creamy sauce, about 10 mins. Season to taste, adding a good grating of nutmeg.
- Spread a third of the ragu on the bottom of your ovenproof dish, then top with 6 lasagne sheets, followed by another third of the vegan white sauce, then another third of the ragu. Top with the remaining lasagne sheets, then the remaining ragu and finally, spread over the rest of the white sauce. Sprinkle over the nutritional yeast, if using, and bake for 45 mins-1 hr until the pasta is cooked.
Nutrition Facts : Calories 530 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
VEGAN LASAGNE
I made this last night and it was so nice. I used the leftovers of my Recipe #289664 to make to make it, but you can substitute with any form of soup (preferably with some lentils and barley and veg in). My husband loved it too! The nutritional yeast is optional.
Provided by cakeinmyface
Categories Onions
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Fry the onions for five minutes. Add the celery for two minutes, add the mushrooms and then the garlic and fry gently for a further 5 minutes. add in the fake ground mincemeat anc cook for a couple of minute.
- Add the broth and simmer gently and then add the plum tomatoes. Squish them a bit so they are not all whole but crushed. Add the tomato paste, the herbs and stock cubes.
- Bring to the boil and simmer gently for 5 - ten minutes.
- Preheat your oven to gas mark 7.
- Place your lasagne sheets in dish. Add a little olive oil and some boiling water to cover and let the pasta soak for ten minutes.
- Add the gravy granules to the veggie bolognaise, frying in the pan (which should thicken it slightly).
- Tip the water away from the pasta and begin layering the tomato bologanise with the pasta starting with sauce and ending with the sauce.
- In another pan, whisk the soya milk with the cornflour adding a little butter if desired as well as the nutritional yeast, stirring constantly. Bring gently to the boil whereupon it should thicken.
- Pour this mixture over the layers of tomato sauce and pasta and sprinkle over the fake parmesan; salt and pepper to taste.
- Bake in the oven at gas mark 7 for 30-35 minutes.
- Eat it--it's gorgeous.
Nutrition Facts : Calories 177.3, Fat 5.9, SaturatedFat 0.9, Cholesterol 0.1, Sodium 212.1, Carbohydrate 26.1, Fiber 5.3, Sugar 8, Protein 8.2
VEGAN LASAGNA I
This lasagna is VERY good and is also a vegan recipe.
Provided by Alison
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 17
Steps:
- Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
- Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
- While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
- Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
- Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 69.9 g, Fat 15.8 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 2.3 g, Sodium 1074.1 mg, Sugar 12.4 g
More about "vegan winter lasagne recipes"
BEST VEGAN LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (247)Calories 274 per servingCategory Main Dish
- Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
- In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.
- Then, we’ll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
- Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.
VEGAN LASAGNA RECIPE - SHE LIKES FOOD
From shelikesfood.com
Reviews 5Category DinnerCuisine ItalianTotal Time 1 hr 45 mins
- Heat a large skillet over medium heat and add the oil, onion, bell peppers, squash, zucchini and mushrooms. Season with granulated garlic, dried herbs and salt and pepper and cook until vegetables are softened, 7-10 mins. Add in the garlic, spinach and balsamic vinegar and cook until spinach is wilted and most of the vinegar has cooked off.
- Add the veggie mixture to a large bowl and pour in the tomato sauce. Mix until combined and set aside.
- Add all the tofu ricotta ingredients to a food processor and blend until creamy. I like to get the food processor started and then slowly add in almond milk until the texture is just right. Set aside.
- Start building your lasagna in a 9×13 baking dish. Layer in this order: 1/3 of the tomato sauce mixture, lasagna noodles, 1/2 cheese mixture, noodles, sauce, rest of the cheese, noodles, rest of the sauce, 3/4 cup grated mozzarella cheese.
THE ULTIMATE VEGETABLE VEGAN LASAGNA - THE SIMPLE …
From simple-veganista.com
5/5 (25)Total Time 1 hr 5 minsCategory EntreeCalories 463 per serving
VEGAN LASAGNA, AN UNEXPECTED AND ORIGINAL IDEA - LA …
From lacucinaitaliana.com
Estimated Reading Time 3 mins
VEGAN WHITE SAUCE LASAGNA (2022) EXCLUSIVE RECIPE
From kathysvegankitchen.com
VEGETARIAN LASAGNA RECIPES: 26 OF THE BEST VEGGIE & VEGAN …
From vegetariantimes.com
VEGAN STOVETOP MEAT LASAGNA (SKILLET LASAGNA) - VEGAN RICHA
From veganricha.com
VEGAN LASAGNE - MEATLESS FARM
From meatlessfarm.com
EASY VEGAN CROCKPOT LASAGNA - MY QUIET KITCHEN
From myquietkitchen.com
6 VEGAN WINTER RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
WINTER SQUASH LASAGNA FOR EVERYONE - CHEF KIM VEGAN SQUASH …
From rawchefkim.com
25+ VEGETARIAN DINNER RECIPES FOR WINTER | EATINGWELL
From eatingwell.com
THE BEST VEGAN LASAGNA RECIPE - LOVING IT VEGAN
From lovingitvegan.com
SERIOUSLY THE BEST VEGAN LASAGNA - THIS HEALTHY KITCHEN
From thishealthykitchen.com
VEGAN LASAGNE RECIPE WITH DRIED SOYA MINCE & DAIRY-FREE …
From veggiegib.com
VEGAN LASAGNA – FROZEN MEALS BY KOMO COMFORT FOODS – KOMO …
From komocomfortfoods.com
10 HEALTHY VEGAN COMFORT FOODS FOR WINTER - RAINBOW PLANT LIFE
From rainbowplantlife.com
VEGETARIAN LASAGNE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RAW VEGAN LASAGNE 2022 - RAW FOOD RECIPE PDF & VIDEO
From therawchef.com
VEGAN LASAGNA WITH CHICKPEA RICOTTA (GLUTEN-FREE) - THE GARDEN …
From thegardengrazer.com
VEGAN LASAGNA - FOOD WITH FEELING
From foodwithfeeling.com
BUTTERNUT SQUASH AND TOFU RICOTTA LASAGNA [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
15 BEST VEGETARIAN WINTER RECIPES | VEGAN WINTER MEALS
From anastasiablogger.com
34 WARMING VEGAN WINTER RECIPES FOR DINNER - THE GREEN …
From thegreenloot.com
GLUTEN-FREE VEGAN LASAGNA WITH CASHEW RICOTTA - KEEPING THE PEAS
From keepingthepeas.com
EPIC VEGAN LASAGNE - THRIVING ON PLANTS
From cherietu.com
HEALTHY VEGAN LASAGNE WITH BUTTERNUT SQUASH AND HAZELNUT
From veganfoodandliving.com
VEGAN WINTER LASAGNE RECIPE - FOOD.COM
From food.com
VEGAN RAINBOW LASAGNE - RAINBOW NOURISHMENTS
From rainbownourishments.com
VEGAN FOOD FOR WINTER - BBC FOOD
From bbc.co.uk
VEGAN LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
BEST THE PERFECT VEGAN LASAGNA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VEGAN LASAGNE WITH EGGPLANT AND MUSHROOMS - HEART HEALTHY
From thegardeningcook.com
BEST VEGAN LASAGNA - PLANT.WELL
From beplantwell.com
CLASSIC VEGAN LASAGNA - KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
VEGETABLE LASAGNE RECIPE | A GLUG OF OIL
From aglugofoil.com
ULTIMATE VEGAN & GLUTEN-FREE LASAGNE - THE PESKY VEGAN
From thepeskyvegan.com
30+ HEALTHY VEGAN WINTER RECIPES – NUTRICIOUSLY
From nutriciously.com
VEGAN LASAGNA BOLOGNESE | ORIGINAL ITALIAN - BIANCA ZAPATKA
From biancazapatka.com
EPIC VEGAN LASAGNE | PASTA RECIPES - JAMIE OLIVER
From jamieoliver.com
THE BEST VEGAN LASAGNA EVER - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
VEGAN LASAGNA BOLOGNESE RECIPE | FEASTING AT HOME
From feastingathome.com
15 COMFORT FOOD RECIPES MADE VEGAN TO KEEP YOU …
From onegreenplanet.org
BEST VEGAN LASAGNA RECIPE - HOW TO MAKE VEGAN LASAGNA
From goodhousekeeping.com
ROASTED VEGETABLE LASAGNE - SO VEGAN
From wearesovegan.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #savory-pies #main-dish #vegetables #oven #european #potluck #romantic #vegan #vegetarian #italian #dietary #oamc-freezer-make-ahead #mushrooms #greens #spinach #taste-mood #to-go #equipment #presentation #served-hot #eggplant #baking #from-scratch #leftovers
You'll also love